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The Ultimate Non-Watery Zucchini Lasagna (Low-Carb & Easy)

A thick, hearty slice of zucchini lasagna layered with rich meat sauce and melted cheese.
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Make a hearty, comforting zucchini lasagna that stays firm and flavorful. This recipe substitutes pasta with zucchini slices, creating a delicious low-carb and gluten-free Italian bake perfect for weeknight dinners.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt (for drawing out moisture)
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform sheets, about 1/8 inch thick. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out moisture. Pat the zucchini slices completely dry with fresh paper towels. This step is key to avoiding watery lasagna.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. Prepare the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add ground beef and cook until browned. Drain any excess fat. Stir in minced garlic, marinara sauce, and Italian seasoning. Simmer for 5 minutes.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Season lightly with salt and pepper. Mix well.
  5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of dried zucchini slices over the sauce, slightly overlapping them.
  6. Spread half of the ricotta mixture evenly over the zucchini layer. Top with one-third of the mozzarella cheese.
  7. Spoon half of the remaining meat sauce over the cheese. Repeat the layers: zucchini, remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  8. Finish with a final layer of zucchini slices and top with the remaining mozzarella cheese.
  9. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned.
  10. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, preventing sogginess.

Notes

  • For an even firmer layer, you can lightly grill or bake the zucchini slices for 5 minutes before assembling the dish.
  • If you prefer Zucchini Lasagna Rolls, use whole zucchini, slice them lengthwise, and fill them with the ricotta mixture before rolling and layering them in the dish with the meat sauce.
  • This recipe works well for meal prep; cool completely, slice, and store portions in airtight containers.

Nutrition

Find it online: https://savoryskies.com/zucchini-lasagna-recipe-non-soggy/